If you need the ultimate holiday cheesecake, this is it. Oreo crust, peppermint mocha cheesecake filling, whipped cream and crushed candy cane… say no more.

Prep Time: 30 Minutes

Chill Time: 4+ Hours

Total Time 4.5+ Hours

Serves 8-10 people

Ingredients:

For the crust:

20 Oreo Cookies

¼ Cup (56g) Unsalted Butter, Melted

For the filling:

1 Cup (240mL) Cold Heavy Cream

24 Oz (678g) Cream Cheese, Softened

½ Cup (100g) Granulated Sugar

¼ Cup (20g) Unsweetened Cocoa Powder

¼ Tsp (1g) Salt

1 Tbs (13g) Vanilla Extract

1 Tbs Instant Coffee or Instant Espresso

½ Cup Crushed Candy Canes or Peppermints

For the Topping:

½ Cup (120mL) Cold Heavy Cream

2 Tsp (10g) Granulated Sugar

1 Tsp (4g) Vanilla Extract

Extra Crushed Peppermint for decoration

Directions:

1.     Preheat your oven to 350 Degrees F (180C).

2.     Use a food processor to crush the Oreos until coarse crumbs form, then add the butter and mix again until well combined.

3.     Press the crust evenly in a 8 or 9 inch springform pan, then bake for 10 minutes. Allow to cool completely.

4.     Whip the one cup of cold cream until stuff peaks form, then set aside in the fridge.

5.     Beat the cream cheese in a large bowl or in a stand mixer with the paddle attachment until smooth, then add the sugar, cocoa powder and salt and mix until very smooth.

6.     Add the vanilla and instant coffee and mix until smooth, then use a spatula to fold in the crushed peppermint.

7.     Fold in the whipped cream from before with a spatula until the filling is light and well mixed. Pour into the cooled crust and spread evenly. Cover with plastic and chill for at least 4 hours.

8.     Make the whipped cream by adding the cream, sugar and vanilla into a bowl and beating until stiff peaks form. Either pipe or spread this on top of the chilled cheesecake after you’ve removed the outer ring of the springform pan. Top with more crushed peppermint if desired.

-You can make this a day or two in advance, just keep it tightly covered with plastic wrap in the fridge, and make the whipped cream shortly before serving.